Pea and Mint Pesto Rigatoni Recipe
This pea and mint pesto pasta is delicately minty, with pine nuts and almonds bringing texture, parmesan bringing salt and savoury, and fresh garlic and lemon giving a satisfying kick.
Ingredients
- 350 g dried rigatoni
- 45 g pine nuts
- 45 g blanched almonds
- 2 large cloves garlic
- 50 g Parmesan (or vegetarian hard cheese)
- 1 handful mint leaves
- 150 ml olive oil
- 1 tbsp lemon juice
- 1 pinch salt and black pepper
Instructions
- 1
Put the pasta on to cook in plenty of boiling, salted water. It'll take about 10 minutes to cook, which gives you time to prepare the pesto.
- 2
Put the pine nuts, almonds, garlic cloves, parmesan, three quarters of the mint leaves and olive oil into the bowl of your food processor.
- 3
Blitz until coarse.
- 4
Add the lemon juice and a splash (up to 50ml/1.69floz) of hot water borrowed from the pasta pan) and blitz again.
- 5
Taste and add more mint leaves as required.
- 6
Blitz again and finally season to taste.
- 7
Drain the rigatoni and serve into a large bowl. Top with the pesto.
- 8
And the peas.
- 9
Mix and enjoy!
- 10
It's super yummy, I promise!
Cook it from the original
This recipe comes from amummytoo.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on amummytoo.co.uk